How To make Suppers: [Sunday] Jerked Pork Tenderloins
2 Pork tenderloins (1-1/2 lb)
1/2 c Onions, chopped
2 Garlic cloves, slivered
1/2 sm Hot pepper
2 tb Low-sodium soy sauce
1 tb Vegetable oil
1 ts Orange rind, grated
1 ts Lemon rind, grated
2 tb Orange juice
1 Piece fresh ginger (1-inch)
1/2 ts Dried thyme
1/4 ts Cinnamon
1/4 ts Ground allspice
1/4 ts Ground nutmeg
1/4 ts Curry powder
1/4 ts Salt
1/4 ts Pepper
Choose pork tenderloins that are at least 3/4 lb each. Jamaican in origin, this dish can be prepared with chicken breasts or legs, too. If you like your food spicy hot, simply increase the amount of hot pepper. If fresh hot peppers are unavailable, use 1/2 ts hot pepper sauce, or reduce amount to suit your family. You can also use 1/2 ts dried ground ginger when fresh is not at hand. Trim pork tenderloins; place in shallow glass dish. Set aside. In food processor, pure onions, garlic, hot pepper, soy sauce, oil, orange and lemon rinds, orange juice, ginger, thyme, cinnamon, allspice, nutmeg, curry powder, salt and pepper. Pour onion mixture over pork tenderloins, turning to coat all sides. cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours, turning pork occasionally. Reserving marinade, transfer pork to foil-lined rimmed baking sheet. Broil, basting once with marinade, for about 20 minutes or until meat is browned but still has hint of pink inside. Tent with foil; let stand for 10 minutes before serving.
Per serving: about 165 calories, 24 g protein, 6 g fat, 3 g carbohydrate Serve with: baked bananas and rice pilaf, green beans, apple and strawberry cobbler. Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers: [Thursday] Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Source: Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com
How To make Suppers: [Sunday] Jerked Pork Tenderloins's Videos
Tender, juicy pan seared Pork Medallions in a rich mushroom gravy. Easy to make and so good!
Quick-cooking and deeply flavored Pork Medallions in mushroom gravy.
Transform a simple pork tenderloin into a memorable family meal with juicy, tender medallions simmered in a flavorful mushroom gravy.
Once the ingredients are prepped, this tasty entrée can be on the table in about 30 minutes. A company worthy, restaurant quality pork recipe you can make at home!
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How to Make the Best Herb-Crusted Pork Roast
In this episode, test cook Becky Hays shows host Bridget Lancaster how to make a foolproof Herb-Crusted Pork Roast.
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How to Make an Easy Juicy Pork Loin | Chef Jean -Pierre
Hello There Friends, Today I'm going to show you how to make an Easy and Juicy Pork Loin! I love to stuff the extra pieces of garlic in there for a surprise when you eat it. Don't worry the garlic will become mild and delicious. Follow this recipe and just see how juicy and tender you can make a pork loin! Let me know what you think in the comments below.
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Nur wenige Leute kochen Schweinefilet so! So wird in einem Fünf-Sterne-Restaurant gekocht
Nur wenige Leute kochen Schweinefilet so! So wird in einem Fünf-Sterne-Restaurant gekocht.
Saftiges Schweinefilet für ein köstliches Mittag- oder Abendessen. Wie man Schweinefilet kocht? Ein einfaches Schweinefilet-Rezept. Dies ist ein berühmtes Rezept. Welches in Fünf-Sterne-Restaurants zubereitet wird. Um Schweinefilet zum Abendessen zu kochen, schau dir mein Rezept an. Dies ist ein einfaches und leckeres Rezept für Schweinefilet. Nach meinem Rezept zubereitetes Schweinefleisch ist sehr saftig und zart. Nach diesem Rezept kann jeder leckeres und einfaches Fleisch zubereiten. In meinem Videorezept zeige ich dir, wie du ein leckeres Abendessen zubereitest. Hauptsache gut gelaunt kochen!
Kochrezept und Zutaten:
500 g Schweinefilet.
Salz.
Schwarzer Pfeffer.
Salz.
Schwarzer Pfeffer.
2 Esslöffel Pflanzenöl.
Das Fleisch auf jeder Seite anbraten.
Knoblauch.
Thymian.
Das Fleisch von allen Seiten anbraten.
50 g Butter.
Den Thymian in den Fleischsaft geben.
Legen Sie nun den Thymian auf den Knoblauch und das Fruchtfleisch darauf, sodass es in der Luft schwebt.
Im Ofen bei 200°C/392°F für 20 Minuten bei Ober-/Unterhitze backen.
1 rote Zwiebel.
3-4 Esslöffel Pflanzenöl.
Chili.
Braten, bis sie weich sind.
1 Paprika.
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Ihre Meinung ist für mich die schönste Belohnung. ????
Braten, bis sie weich sind.
500 g Kirschtomaten.
Salz.
Schwarzer Pfeffer.
1/2 Esslöffel Teriyaki-Sauce.
Eine Handvoll Petersilie.
1 Minute braten und die Hitze ausschalten.
Das Fleisch ist fertig.
Mit eigenem Öl schmieren.
Kann am Tisch serviert werden.
Riecht sehr lecker!
Die ganze Familie wird es mögen.
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Oven Jerk Pork Loin #TastyTuesdays | CaribbeanPot.com
Learn how to make AMAZING Oven Jerk Pork Loin in this episode of #TastyTuesdays with Chris De La Rosa of CaribbeanPot.com With a Canadian influenced jerk marinade, we'll start off with a ton of flavors even before the pork loin slowly roasts in the oven.. giving you one of the best pieces of jerk pork one can achieve in an oven.
Note: The same jerk marinade can be used if you prefer to make the jerk pork loin on the grill outdoors. And it works great when making jerk chicken as well.
For this Jamaican jerk Pork you'll need...
1 pork loin (7-8lbs)
1 cup apple cider
1 cup orange juice
1/2 cup maple syrup
3 scallions
3 cloves garlic
1/4 cup soy sauce
5-10 sprigs thyme
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 habanero pepper
1 large onion
3/4 teaspoon salt
4 large apples
1 cup bbq sauce
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The Ultimate Pork Dinner! Stuffed Pork Loin | Chef Jean-Pierre
Hello There Friends! Pork is still one of the cheaper meats on the market right now, so I thought I would make the Ultimate Pork Dinner! A Pork Loin stuffed with a Pork Sausage Mousse, and wrapped in Bacon! You cannot get more pork than that! Come and watch this video if you want to have the Ultimate Pork Dinner! Let me know what you think in the comments below!
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